Frankenstein's Meatloaf

Name: Frankenstein's Meatloaf
Cook time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 10 ml neutral oil for the pan; 680 g ground beef 85 to 90 percent lean; 60 g plain breadcrumbs; 60 ml whole milk; 1 each large egg lightly beaten; 75 g yellow onion finely diced; 2 cloves garlic minced; 15 ml Worcestershire sauce; 90 ml ketchup divided; 10 ml Dijon mustard; 5 g fine salt divided; 1 g black pepper divided; 6 g fresh parsley chopped; 800 g russet potatoes peeled and cut into 4 cm chunks; 1500 ml water for boiling potatoes; 2 g fine salt divided; 30 g unsalted butter; 60 ml whole milk or light cream; 1 g black pepper divided; 30 ml ketchup divided; 15 g pesto for green ketchup

An American Halloween main built around a beef meatloaf molded into a Frankenstein-inspired shape, baked until firm, glazed with a green ketchup finish, and served with buttery mashed potatoes. The flavor stays classic and comforting while the presentation makes it read as a seasonal centerpiece.

By Julienne

Cook time: 50 minutes

Servings: 4

Ingredients

10 ml neutral oil for the pan
680 g ground beef 85 to 90 percent lean
60 g plain breadcrumbs
60 ml whole milk
1 each large egg lightly beaten
75 g yellow onion finely diced
2 cloves garlic minced
15 ml Worcestershire sauce
90 ml ketchup divided
10 ml Dijon mustard
5 g fine salt divided
1 g black pepper divided
6 g fresh parsley chopped
800 g russet potatoes peeled and cut into 4 cm chunks
1500 ml water for boiling potatoes
2 g fine salt divided
30 g unsalted butter
60 ml whole milk or light cream
1 g black pepper divided
30 ml ketchup divided
15 g pesto for green ketchup

Instructions

Heat the oven to 190 C. Lightly oil a 9 x 5 inch loaf pan and line it with a strip of parchment for easy lifting. In a large bowl combine the ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, 90 ml of the ketchup, Dijon mustard, 5 g of the salt, 1 g of the pepper, and parsley. Mix gently just until combined. The mixture looks evenly incorporated but still loose, not packed into a dense paste.
Press the mixture into the loaf pan and shape the top and sides into a Frankenstein-style silhouette with a squared-off head and shoulder shape. Bake for 35 minutes. The loaf has set around the edges and is beginning to brown on top.
While the meatloaf bakes, put the potatoes in the pot with the water and 2 g of the salt. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are very tender, about 15 to 18 minutes. Drain well and return them to the warm pot for 1 minute to steam off excess moisture. A fork slides through the potato chunks with no resistance.
Mash the potatoes with the butter and cream, then season with the remaining 0 g salt and 1 g pepper. Cover and keep warm. In a small bowl, mix the remaining 30 ml ketchup with the pesto to make the green ketchup glaze. The potatoes are smooth and creamy, and the ketchup glaze is evenly green.
Remove the meatloaf from the oven, spoon the green ketchup glaze over the top, and return it to the oven for 10 to 15 minutes more. The center should reach 71 C and the loaf should feel firm when lightly pressed in the middle. The glaze looks set and the thermometer reads 71 C in the center of the loaf.
Rest the meatloaf for 10 minutes before lifting it from the pan and slicing. Serve with the mashed potatoes and spoon over any pan juices if desired. The loaf slices cleanly without crumbling and the potatoes hold their shape on the plate.